Kabocha Squash Risotto With Sage And Pine Nuts

Name: Kabocha Squash Risotto With Sage And Pine Nuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice or medium-grain rice; 1 kilograms kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 generous cups); 59 milliliters dry Sherry or Marsala; 1 Tbsp finely chopped fresh sage; 4 Tbsps olive oil, divided; 710 milliliters onions, chopped (about; 113 grams crisply cooked coarsely crumbled thinly sliced pancetta (optional); 177 milliliters pine nuts, toasted, divided; 6 servings Sea salt; 1 Tbsp Sherry wine vinegar; 828 milliliters good-quality canned vegetable broth (such as Swanson)

The recipe Kabocha Squash Risotto With Sage And Pine Nuts is ready in around 45 minutes and is definitely an awesome gluten free and dairy free option for lovers of Mediterranean food. This recipe serves 6. This side dish has 588 calories, 11g of protein, and 29g of fat per serving. 26 people found this recipe to be flavorful and satisfying. Head to the store and pick up pine nuts, olive oil, vegetable broth, and a few other things to make it today.